Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Hello from NC. New Member

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • jecucolo
    Club Member
    • Nov 2015
    • 1273
    • Schertz Texas
    • Pit Barrel Cooker






    #16
    Welcome

    Comment

    • scottranda
      Charter Member
      • May 2015
      • 1862
      • Charlotte, NC

      #17
      Welcome from CLT!

      Comment

      • tcl19506
        Club Member
        • Sep 2018
        • 2

        #18
        Thanks for the welcome! Here is a picture of the grill with my "offset smoker".
        Click image for larger version

Name:	IMG_20181103_123459725_HDR[1].jpg
Views:	35
Size:	2.69 MB
ID:	587728Click image for larger version

Name:	IMG_20181103_123510274_HDR[1].jpg
Views:	39
Size:	2.94 MB
ID:	587730
        It worked really well for smoking the bacon!
        Click image for larger version

Name:	IMG_20181103_135010644_HDR[1].jpg
Views:	35
Size:	3.06 MB
ID:	587731Click image for larger version

Name:	IMG_20181103_154549899_HDR[1].jpg
Views:	33
Size:	3.20 MB
ID:	587732
        My biggest problem with the bacon was removing the skin. It's going to take some practice, and a sharper knife!
        Attached Files

        Comment


        • jecucolo
          jecucolo commented
          Editing a comment
          The bacon sure sliced up nice. So where is the exhaust stack on you offset?

        • EdF
          EdF commented
          Editing a comment
          When I warm-smoke bacon, I let it cool just enough so I can handle it, then use a fileting or boning knife to take the skin off the whole piece. It's easy because the fat is warm and soft and the skin is hard. Gives you a nice guide for the knife. You'll prefer a flexible knife.

        • tcl19506
          tcl19506 commented
          Editing a comment
          The Grill itself has three exhaust stacks. I partially block two of them to keep the smoke in a little longer. Not convinced it actually does any good . . .

          I hadn't thought of taking the skin off after smoking. That sounds like an easy solution!
      • BourBonQ
        Club Member
        • Oct 2017
        • 843
        • Lowcountry of South Carolina
        • Pit Barrel Cooker
          Blaze 32" Gasser with Sear Station and Rotisserie
          Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
          Camp Chef Explorer 60EX with Grill Box and Griddle
          Thermoworks Thermapen Mk4
          Maverick ET-733 2-Probe Wireless Thermometer
          Thermopro TP20 2-Probe Wireless Thermometer
          Anova 900W Sous Vide Immersion Circulator
          Selection of Grandma's Antique Cast Iron Cookware
          Bayou Classic Stainless Steel Oyster/Turkey Cooker
          Weber Standard Size Chimney Starter
          Foodsaver Vac Sealer

        #19
        Welcome from the Lowcountry of South Carolina

        Comment

        • Flavorsavor
          Founding Member
          • Jul 2014
          • 221
          • Archer Lodge, NC
          • -Pit Barrel Cooker, Great-Grate and Turkey Hanger
            -Weber 22.5" Performer Silver w/ Slow 'n Sear , Rotisserie Attachment, and grill grates
            -Fireboard extreme bbq edition
            -Maverick ET-732 thermometer,
            -thermoworks RT600c Instant read
            -thermoworks thermopop
            -thermopen
            -BBQ Dragon
            -Chimney of Insanity
            -BBQ Guru Party Q

          #20
          Welcome from Archer Lodge NC!

          Comment

          • JGo37
            Club Member
            • Apr 2018
            • 1576
            • the LOU
            • Cookers:

              22" Blackstone Griddle, with stand & hood
              CharGriller Portable Firebox - so modified you'll BLOL
              Kitchenaid #810 Charcoal Grill - highly modified
              Weber BI-code Black Performer w/Igniter
              Weber DE-code Red Limited - 'Lucille'

              Accessories:

              Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
              BBQ Dragon kettle shelves - 2
              Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
              Fyre Dragon Kettle Ribbin' Ring
              Fyre Dragon Kettle 2-Zone Smokin' Sheet
              OneGrill Rotisserie for the Kitchenaid
              Smokenator
              Smoking Tubes: 2x12" & 1x6"
              SnS
              Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

              My Helpers:

              Anova 900W Sous Vide Cooker w/Radios
              Instant Pot 6Q Duo
              Nesco Tabletop Roaster
              & the PIT!

            #21
            Welcome from STL! You're almost ready to move on to SNOOTS now!

            Comment

            Announcement

            Collapse

            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
            See more
            See less
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}